Seaweed, ginger and carrot salad from Essential Ottolenghi: A Collection (page 70) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dinnermints on February 12, 2018

    Update: made this again using hijiki that we soaked in cold water for 30min = perfect (did NOT then cook the hijiki with the carrots; just drained it when it was ready). Apparently if you consume hijiki often in large quantities, it can be bad for you, but infrequently in small quantities seems to be no big deal (although I'd be happy to find an alternative). Used Persian cukes and didn't peel them, and you need at least two mangoes. Also used roasted peanut oil. So refreshing and delicious this time around! Five stars.

  • dinnermints on July 04, 2017

    Not going to rate this, because I clearly need more practice dealing with seaweed. Not only did I end up with large, flubbery pieces of seaweed (overcooked per O's instructions), but 1.5oz of seaweed ends up being a LOT when reconstituted. Next time I'd search specifically for sea spaghetti, and would maybe just soak it instead of cooking it. And would dry it more thoroughly; maybe roll it in a couple of dishtowels. I ended up having to drain it, and with that went a bunch of the vinegar/salt. Otherwise the flavor was good. Will try again sometime.

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